Kids will love this casserole they won’t even mind the vegetables!

Ingredients:

• 1 can French-style green beans, drained
• 1 cup celery, chopped
• 1/2 cup sour cream
• 1 can cream of celery soup
• 1 can shoe peg corn, drained
• 1 cup green pepper, chopped
• 1/2 cup cheddar cheese, grated (or more)
• .
• Topping:
• 3/4 cup crushed Ritz or butter crackers
• 3 tablespoons melted butter

Bake at 350° for 45 minutes.
Serves 8. 

Pumpkin Sausage Lasagna

Robust in flavor, this hearty entrée features a saucy secret. With a unique combination of roasted garlic marinara sauce and pumpkin, the goodness of this festive dish wraps itself around layers of noodles and savory cheeses.

Preparation Time: 20 mins
Cooking Time: 50 mins
Cooling Time: 10 mins standing

Servings: 6 to 8 servings

1 container (15 ounces) light ricotta cheese
2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 teaspoon Italian seasoning
12 ounces sweet or hot light turkey sausage, casings removed
3/4 cup LIBBY’S® 100% Pure Pumpkin
1/2 cup dry white wine
1/2 cup chicken broth
1 container (15 ounces) BUITONI Refrigerated Roasted Garlic Marinara Sauce
8 no-boil lasagna noodles
1 1/2 cups (6 ounces) shredded mozzarella cheese, divided
1/3 cup hot water

PREHEAT oven to 350 degrees F.

COMBINE ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.

HEAT large, nonstick skillet over medium-high heat. Add sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.

ADD pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.

SPREAD 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Spread 1 cup sauce mixture over mozzarella cheese; top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour water around edges of lasagna. Cover with foil.

BAKE for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.

NOTE: Can substitute BUITONI Refrigerated Marinara Sauce. If this is preferred, add 2 cloves finely chopped garlic when cooking sausage.

2 tbsps. cooking oil
1 head garlic, minced
1 medium onion, minced
200 g. pork kasim, boiled & cut to strips
1 MAGGI Pork Broth Cube, crushed
2 cups pork broth
2 cups water
150 g. fresh miki, washed
100 g. pork liver, cut to strips
spring onions, chopped
chicharon, pounded (optional)

1. Heat oil and saute garlic until brown. Set aside, leaving only about 2 cloves in the pan.

2. Add onion, pork strips and MAGGI Pork Broth Cube, cook a few min.

3. Stir in pork broth and water. Bring to boil then add miki and liver. Simmer about 2 min. then serve topped with fried garlic, spring onions and chicharon if desired.

BAKED PASTA PRIMAVERA CASSEROLE

Melted mozzarella cheese tops this casserole loaded with vegetables. It’s a veggie meal the whole family will enjoy!

INGREDIENTS:

• 3 cups cooked chicken, chopped
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1 cup cashews
• 1 cup mayonnaise
• 1 T. lemon juice
• 1/2 tsp. nutmeg
• grated cheddar cheese
• crushed potato chips

DIRECTIONS:

1. Combine chicken, celery, onion, cashews, mayonnaise, lemon juice, and nutmeg.
2. Put in 8 x 12 casserole dish.
3. Refrigerate overnight (or several hours).
4. Top with grated cheddar cheese and crushed potato chips.
5. Bake at 350 degrees for 30 minutes.

I saw on television recently that tater tots were better for you than french fries because they are baked, not fried.  So, I thought I’d include a recipe that includes a favorite of kids and since it’s so easy to make, the kids can help you with dinner!

INGREDIENTS:

• 2 lbs. ground beef
• 1 family size cream of mushroom soup
• 16 oz. cheddar cheese, shredded
• 1 bag tater tots

INGREDIENTS:

1. Brown and drain ground beef.
2. Mix soup with ground beef and put in a 9 x 13 baking dish.
3. Sprinkle shredded cheese over meat mixture.
4. Put a single layer of tater tots over cheese. 
5. Bake at 425 degrees for 17 – 20 minutes.

INGREDIENTS:

• 2 (20 oz.) can chunk pineapple, drained
• 1 cup sugar
• 6 T. flour
• 2 cups shredded cheese
• 1 sleeve Ritz crackers
• 1/2 cup margarine, melted

DIRECTIONS:

1. Mix together pineapple, sugar, flour, and cheese.
2. Place in greased casserole dish.
3. Top with Ritz cracker crumbs.
4. Pour melted margarine over crackers.
5. Bake at 375 degrees for 30 minutes.

This is a little different version than the Company potatoes; it adds meat to the meal.

INGREDIENTS:

• 1 pkg. 32 ounce frozen hash brown potatoes, thawed slightly
• 1/2 cup butter or margarine, melted
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon garlic powder
• 2 cups shredded cheddar cheese
• 1 can SPAM luncheon meat, cubed
• 1 can cream of chicken soup
• 1-1/2 cups sour cream
• ½ cup milk
• ½ cup chopped onion
• ¼ cup CHI-CHI’s diced green chilies, drained
• 2 cups crushed potato chips 

DIRECTIONS:

1. Heat oven to 350′F.
2. In large bowl, combine potatoes, melted butter, salt, pepper, and garlic powder.
3. In another bowl, combine cheese, SPAM, soup, sour cream, milk, onion, and green chilies.
4. Add SPAM mixture to potato mixture; mix well.
5. Pour into 2-quart baking dish.
6. Sprinkle with potato chips.
7. Bake 45-60 minutes or until thoroughly heated.

 SERVES:  8

Enchilada Casserole

INGREDIENTS:

• 1 1/2 lbs. ground beef
• 1/2 c. chopped green onion
• 1 lg. clove garlic, crushed
• 1 tsp. chili powder
• 1/2 tsp. seasoned salt
• 1/2 tsp. pepper
• 1 can Hunts’ Manwhich sandwich sauce
• 1 c. water
• 6 corn tortillas
• 2 1/2 c. shredded Cheddar cheese

DIRECTIONS:

Saute ground beef, onion and garlic in 10 inch skillet until beef looses redness; drain fat. Add seasonings, Manwhich and water; simmer 3 to 5 minutes.

In a 2 quart casserole, arrange alternate layers of tortillas, meat sauce and cheese until all used up.

Bake at 350 degrees, 20 to 25 minutes.

Serves 6 – 8